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Spicy Vegan Thai Green Curry with Tofu and Eggplant

This spicy version of vegan Thai green curry turns up the heat, with bold eggplant, crisp green beans, and a splash of lime juice to brighten it all up. Perfect for spice lovers!
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Ingredients Method

Ingredients
  

  • 1 tbsp coconut oil
  • 3 tbsp green curry paste
  • 1 can 14 oz coconut milk
  • 1/2 cup water or vegetable broth
  • 1 block firm tofu pressed and cubed
  • 1 medium eggplant cubed
  • 1 cup green beans trimmed
  • 1 small red chili thinly sliced (optional for extra heat)
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • Fresh cilantro for garnish
  • Cooked brown rice for serving

Method
 

  1. Heat the coconut oil in a large skillet over medium heat. Add the green curry paste and sliced chili, cooking for 2 minutes to release the aroma.
  2. Pour in the coconut milk and vegetable broth, stirring to combine.
  3. Add the tofu and eggplant, cooking for 10-12 minutes until the eggplant softens.
  4. Toss in the green beans and soy sauce, simmering for an additional 5 minutes until the beans are tender.
  5. Stir in the lime juice and adjust seasoning to taste.
  6. Serve the curry over brown rice, garnished with fresh cilantro for extra flavor.